Best 6 Chicken With Riesling Cream Sauce Recipes

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Indulge in a culinary journey with our enticing Chicken with Riesling Cream Sauce recipe, where succulent chicken breasts are enveloped in a velvety sauce, delicately infused with the fruity elegance of Riesling wine. The symphony of flavors continues with our Creamy Chicken and Mushroom Skillet, where tender chicken and earthy mushrooms dance harmoniously in a creamy sauce, perfect for a comforting weeknight meal. Craving something quick and satisfying? Our One-Pot Creamy Tuscan Chicken Pasta brings the Tuscan countryside to your kitchen, combining juicy chicken, sun-dried tomatoes, and spinach in a creamy sauce, all cooked in one pot for hassle-free enjoyment. And for a lighter option, our Chicken with Lemon Caper Sauce offers a vibrant burst of citrus and briny capers, creating a refreshing and flavorful dish that's perfect for a healthy lunch or light dinner.

Let's cook with our recipes!

PAN-ROASTED CHICKEN IN CREAM SAUCE



Pan-Roasted Chicken in Cream Sauce image

This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.

Provided by Sam Sifton

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 chicken, 4 to 4 1/2 pounds, cut into pieces, or some combination of chicken parts on or off the bone, approximately 3 pounds
Kosher salt to taste
2 tablespoons olive oil
12 to 15 morels or other wild mushrooms, approximately 3 1/2 ounces
1/4 cup Cognac
1 1/2 cups chicken stock, homemade or low-sodium
2/3 cup heavy cream
1/2 cup Madeira wine
1 tablespoon unsalted butter
1 tablespoon crème fraîche or Greek-style yogurt
2 teaspoons finely chopped savory
1 tablespoon finely chopped tarragon
1/2 tablespoon finely chopped parsley, to finish

Steps:

  • Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
  • Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
  • Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
  • Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
  • Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

CHICKEN WITH RIESLING CREAM SAUCE



Chicken With Riesling Cream Sauce image

From Black Forest Cuisine im sure chicken breasts could be very easily substituted for the whole roasting chickens, as the recipe is mostly about the sauce but if you do,*important* be sure to have enough chicken broth on hand (canned or homemade with bullion) to amount to 3 cups reduced

Provided by Michelle_My_Belle

Categories     Sauces

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

2 (2 1/2 lb) roasting chickens (2 1/2 to 3 lbs each, legs tied together with kitchen twine)
1 onion (whole)
6 whole cloves
5 tablespoons unsalted butter
2 shallots, peeled and finely chopped (about 3 tbsps)
1/2 small white onion, peeled and finely chopped (about 3 tbsps)
3 tablespoons all-purpose flour
3 cups riesling wine (or other delicate fruity white wine, sweet is key)
1 cup white pearl onion, peeled
2 cups white button mushrooms (quartered)
salt
fresh ground black pepper
1 cup heavy cream
fresh parsley (Chopped)

Steps:

  • Place the chickens in a large saucepan or casserole and cover with cold water.
  • Pierce the onion with the cloves and place in the pot.
  • Bring to a boil over high heat, reduce the heat to low, and gently simmer until the chickens are fully cooked, about 25 to 30 minutes.
  • Discard the onion, remove the chickens from the pan, and set aside, covered, while finishing the dish.
  • Bring the broth to a boil over high heat and reduce by about three-quarters. (Make sure you end up with at least 3 cups of reduced broth.) Strain and set aside.
  • Melt 3 tablespoons of the butter in a large saucepan over medium-high heat, add the shallots and onion, and sauté until translucent and softened, about 2 minutes.
  • Whisk in the flour to make a roux, add the Riesling and 3 cups of the reduced broth, and bring to a boil.
  • Reduce the heat to medium low and simmer the sauce until is thickened, stirring occasionally, about 3 to 5 minutes.
  • Meanwhile, melt the remaining 2 tablespoons of butter in a large sauté pan over medium-high heat, add the pearl onions and mushrooms, and sauté until the onions are slightly translucent and the mushrooms are slightly softened.
  • Remove the kitchen twine from the chickens and carve them, removing the breast meat, separating the legs and thighs, and reserving the wings for another use.
  • Arrange the chicken pieces on a serving platter, sprinkle with salt and pepper, and spoon the pearl onions and mushrooms overtop.
  • To finish the sauce, stir the heavy cream into the thickened sauce and season with salt and pepper.
  • To serve, pour the sauce over the chicken and garnish with parsley. Serve with spätzle or egg noodles.

CHICKEN RIESLING



Chicken Riesling image

This Chicken Riesling recipe has bacon and mushrooms in a dreamy white wine cream sauce! It's paired with buttered parmesan pasta for an irresistible meal.

Provided by Natasha Bull

Categories     Main Course

Time 40m

Number Of Ingredients 14

5-6 strips bacon (cut into small pieces)
2 large chicken breasts (cut in half lengthwise)
1/2 teaspoon garlic powder
Salt & pepper (to taste)
Flour (for dredging)
2 tablespoons butter
7 ounces cremini mushrooms (sliced)
1/4 teaspoon Italian seasoning
3 cloves garlic (minced)
1/2 cup Riesling
3/4 cup heavy/whipping cream
8 ounces uncooked spaghetti
2 tablespoons butter
1/2 cup freshly grated parmesan cheese

Steps:

  • If making the buttered parmesan pasta with this recipe: boil a large salted pot of water for the spaghetti, and cook it al dente according to package directions. Aim for it to be done around the same time as the chicken. Once the pasta is cooked, drain it, return it to the pot it was cooked in, and then immediately toss it with the 2 tbsp butter and 1/2 cup parmesan cheese until smooth and well-coated. Keep covered until you're about to serve it.
  • Cut the bacon into small pieces (I use kitchen shears), and fry in a skillet over medium-high heat until crispy. Take the skillet off the heat. Transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of the bacon fat in the skillet.
  • Cut the chicken lengthwise into 4 thinner pieces, then sprinkle each piece with the garlic powder and some salt & pepper (go fairly easy on the salt as bacon is salty), then coat it in flour and shake off the excess.
  • Return the skillet to medium-high heat, and once it's hot again, add the chicken and cook for 4-5 minutes (golden but not fully cooked through). Transfer to another plate.
  • In the same skillet, add the butter, mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms release their water, it's cooked off, and they get a nice sear.
  • Stir in the garlic and cook for about 1 minute.
  • Add the white wine to the skillet and scrape any brown bits off the bottom of the pan. Let it bubble until the liquid is reduced by half (about 2-3 minutes).
  • Stir in the cream, then add the chicken and bacon back to the skillet. Cook for about 5 minutes or until the sauce has thickened up a bit and the chicken has cooked through. Spoon some sauce over the chicken and season with extra salt & pepper if needed. Serve immediately.

Nutrition Facts : Calories 499 kcal, Carbohydrate 9 g, Protein 31 g, Fat 36 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 156 mg, Sodium 374 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 14 g, ServingSize 1 serving

CHICKEN IN RIESLING



Chicken in Riesling image

Provided by Ruth Cousineau

Categories     Milk/Cream     Chicken     Potato     Braise     Dinner     Leek     Carrot     White Wine     Oktoberfest     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
4 medium leeks (white and pale green parts only), finely chopped (2 cups)
2 tablespoons finely chopped shallot
4 medium carrots, halved diagonally
1 cup dry white wine (preferably Alsatian Riesling)
1 1/2 pound small (2-inch) red potatoes
2 tablespoons finely chopped flat-leaf parsley
1/2 cup crème fraîche or heavy cream
Fresh lemon juice to taste

Steps:

  • Preheat oven to 350F with rack in middle.
  • Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
  • Meanwhile, wash leeks and pat dry.
  • Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
  • While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
  • Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

CHICKEN WITH MIXED MUSHROOMS AND CREAM



Chicken With Mixed Mushrooms and Cream image

This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it's as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table. Your loved ones will thank you.

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
4 tablespoons butter
3 cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick
3 sprigs thyme
Sea salt and freshly ground black pepper
4 chicken thighs, preferably organic
4 chicken drumsticks, preferably organic
1/2 cup chicken broth
1/4 cup finely diced onion
1/3 cup riesling
1/4 cup heavy cream

Steps:

  • Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.
  • Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.
  • Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half.
  • Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.

Nutrition Facts : @context http, Calories 804, UnsaturatedFat 34 grams, Carbohydrate 7 grams, Fat 61 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 22 grams, Sodium 1008 milligrams, Sugar 2 grams, TransFat 1 gram

CHICKEN IN A RIESLING SAUCE



Chicken in a Riesling Sauce image

This is a recipe from the local/state daily paper The West Australian and by one of my favourite contributors Margaret Johnson. Times are estimated.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

30 g butter
1 tablespoon olive oil
1 onion (sliced)
2 teaspoons garlic (minced)
250 g mushrooms (sliced or if small cut into 4)
salt and pepper (freshly ground to taste)
1/3 cup flour
800 g chicken thighs (boneless, each cut into 3 pieces)
750 ml riesling wine
1 sprig thyme (big)
2 bay leaves

Steps:

  • Heat butter and olive oil in a wide based pot or saute pan and add the onion and cook over a moderate heat until it is a pale golden brown and then add the garlic and the mushrooms.
  • Cook for another few minutes and season well with the salt and pepper.
  • Place the flour in a plastic bag and season with salt and pepper and then add the chicken pieces and toss the chicken around to coat well and then add the whole lot to the pan.
  • Cook for a few minutes and add the wine and the herbs and bring to the boil and simmer gently for 10 minutes.
  • Allow to sit for 5 minutes and serve - over noodles or pasta was suggested.

Tips:

- To enhance the flavor of the chicken, marinate it in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking. - Ensure the chicken is patted dry before searing to achieve a crispy skin. - Use a high-quality Riesling wine for the sauce to impart a rich and fruity flavor. - If the sauce is too thick, add a little bit of chicken broth or cream to thin it out. - Serve the chicken with a side of steamed vegetables or mashed potatoes to complete the meal.

Conclusion:

This delightful dish of chicken with Riesling cream sauce is a perfect blend of flavors that will tantalize your taste buds. The succulent chicken, paired with the creamy and flavorful sauce, makes for an unforgettable culinary experience. Whether you're hosting a special occasion dinner or simply looking for a comforting and delicious meal, this recipe is sure to impress. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving for more.

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